EFFECT OF CITREM EMULSIFIER AND GLYCERIN HUMECTANTS ON CRUST COLOR AND POROSITY OF BARBARI BREAD BY IMAGE PROCESSING

KARIMI, M., SAHRAIYAN, B., & NAGHIPOUR, B.. (2011). EFFECT OF CITREM EMULSIFIER AND GLYCERIN HUMECTANTS ON CRUST COLOR AND POROSITY OF BARBARI BREAD BY IMAGE PROCESSING. CONFERENCE ON OPTIMIZATION OF PRODUCTION, DISTRIBUTION AND CONSUMPTION IN THE FOOD INDUSTRY, -(1), 0-0. SID. https://sid.ir/paper/672188/en

KARIMI M., SAHRAIYAN B., NAGHIPOUR B.. EFFECT OF CITREM EMULSIFIER AND GLYCERIN HUMECTANTS ON CRUST COLOR AND POROSITY OF BARBARI BREAD BY IMAGE PROCESSING. CONFERENCE ON OPTIMIZATION OF PRODUCTION, DISTRIBUTION AND CONSUMPTION IN THE FOOD INDUSTRY[Internet]. 2011;-(1):0-0. Available from: https://sid.ir/paper/672188/en

M. KARIMI, B. SAHRAIYAN, and B. NAGHIPOUR, “EFFECT OF CITREM EMULSIFIER AND GLYCERIN HUMECTANTS ON CRUST COLOR AND POROSITY OF BARBARI BREAD BY IMAGE PROCESSING,” CONFERENCE ON OPTIMIZATION OF PRODUCTION, DISTRIBUTION AND CONSUMPTION IN THE FOOD INDUSTRY, vol. -, no. 1, pp. 0–0, 2011, [Online]. Available: https://sid.ir/paper/672188/en